EP0916256B1 - Verfahren und Vorrichtung zum Herstellen von geschnittenen Käsebruchblöcken - Google Patents

Verfahren und Vorrichtung zum Herstellen von geschnittenen Käsebruchblöcken Download PDF

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Publication number
EP0916256B1
EP0916256B1 EP98203852A EP98203852A EP0916256B1 EP 0916256 B1 EP0916256 B1 EP 0916256B1 EP 98203852 A EP98203852 A EP 98203852A EP 98203852 A EP98203852 A EP 98203852A EP 0916256 B1 EP0916256 B1 EP 0916256B1
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EP
European Patent Office
Prior art keywords
block
curd
conveying
curd block
production apparatus
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
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EP98203852A
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English (en)
French (fr)
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EP0916256A1 (de
Inventor
Arnout Jan Willem Rietveld
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Tetra Laval Holdings and Finance SA
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Tetra Laval Holdings and Finance SA
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Application filed by Tetra Laval Holdings and Finance SA filed Critical Tetra Laval Holdings and Finance SA
Publication of EP0916256A1 publication Critical patent/EP0916256A1/de
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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J25/00—Cheese-making
    • A01J25/12—Forming the cheese
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01J—MANUFACTURE OF DAIRY PRODUCTS
    • A01J25/00—Cheese-making
    • A01J25/16—Devices for treating cheese during ripening

Definitions

  • This invention relates to a method for producing cut fresh curd blocks, wherein curd blocks are formed using at least one block former, subsequently cut and discharged for further handling.
  • This invention also relates to a cheese production apparatus in which the method can be applied.
  • the invention is suitable in particular for use in the production of cheddar cheese and similar cheese types.
  • the curd is pre-drained and dried, for instance in a cheddar machine of the type Alfomatic, and the curd thus obtained is so treated that pieces of curd, commonly referred to by the term of (curd) chips, are formed.
  • the chips are fed to the top of a block former column, in which further consolidation and drainage occur.
  • a horizontal blade is disposed, commonly referred to as guillotine blade.
  • the guillotine blade in the rest position closes off the underside of the block former and is retracted at predetermined intervals, so that the pillar of curd situated in the block former can move downwards.
  • the pillar of curd is supported by a platform, also moving downwards, which in turn is supported and controlled by a pneumatic cylinder or the like.
  • the guillotine blade moves into the rest position again, whereby a block of curd is cut off.
  • the blocks are pushed from under the guillotine blade by a push cylinder.
  • the block passes a guide means, which can be designed as a short horizontal tube of rectangular cross section and which terminates in front of a conveyor track.
  • a plastic bag of a suitable material for instance polyethylene.
  • a block so packed in a bag is discharged via the conveyor track, which conventionally comprises a conveyor extending in transverse direction along a number of block formers.
  • the bags are closed and evacuated.
  • the blocks can then be transported to a storage room to ripen.
  • PCT patent application WO 93/22903 discloses a method of the above-described type, in which a curd block cut off by the guillotine blade, commonly referred to as "green cheese” block, prior to being packaged, is first divided into smaller portions using a number of horizontal and/or vertical blades. The blades cut through the curd block and the portions formed can then be separated and be separately packaged. Packaging occurs at some distance from the block former. The thus packaged curd blocks can then ripen further.
  • curd blocks are being cut up, or prior thereto, they are trimmed, that is, cut on the outside to a neat rectangular block with straight edges.
  • a drawback of this known technique is that the blocks produced by a block former are sometimes very fragile. This holds in particular during the preliminary phase of the production and/or if slight malfunctions have occurred in the equipment. In such situations the curd blocks obtained may exhibit a lesser coherence than would normally be the case. If such a block is cut, this can easily give rise to damage, for instance local crumbling, which is undesired.
  • a drawback of trimming is that it entails trimming losses.
  • the object of the invention is to obviate the drawback outlined and generally to provide a method and apparatus by means of which blocks produced by a block former can be cut into smaller blocks in an efficient and reliable manner.
  • a method of the above-described type is characterized in that a curd block, after leaving a block former, is placed in a conveying holder, that the conveying holder is brought to a pressing station, and that the curd block in the conveying holder is briefly pressed in the pressing station and is subsequently transported further to a removal station where the curd block is removed from the conveying holder to be subsequently fed to a cutting device.
  • a cheese production apparatus comprising at least one block former and a conveyor track passing along the block former(s) is characterized, according to the invention, in that the conveyor track is arranged to convey conveying holders which in operation receive a curd block in a transfer station at the block former(s) and deliver the curd block in a removal station, and that the conveying holders, between a transfer station and a removal station, pass a pressing station where a curd block in a conveying holder is briefly pressed, and wherein a cutting device is provided following the transfer station for cutting a curd block.
  • EP-A-0 336 649 discloses a method and apparatus for producing moulded cheese blocks, wherein cheese blocks are produced by means of a tubular perforated column.
  • the blocks of cheese are received in a mould below the column.
  • the moulds are subsequently transported along a number of pressing stations where the cheese blocks in the moulds are pressed at relatively high pressure in order to obtain a firm rind.
  • a sub-atmospheric pressure is created.
  • the cheese blocks are demoulded and transported to either a packaging station or a cooling zone and a brining system.
  • Fig. 1 diagrammatically shows in top plan view an example of a part of a cheese production apparatus 1 in which the invention is applied.
  • the cheese production apparatus shown comprises a number of block formers 2, four in the example shown.
  • a transfer station 3 is arranged, in which the curd block produced by the block former are transferred to suitable conveying holders in a manner to be described in more detail hereinafter.
  • a conveying holder, while receiving a block, is sitting on a conveyor 4, which at that moment is not driven, or which passes under the conveying holder without carrying it along.
  • a suitable conveyor is, for instance, a carrier pawl conveyor, known per se, but other types of conveyors can also be used.
  • suitable detectors known per se, such as, for instance, light barriers and/or proximity switches and the like can be used.
  • Figs. 2-4 each show a conveying holder 5 disposed on the conveyor 4 in a transfer station 3 in different phases of the transfer of a curd block.
  • Fig. 2 schematically shows the lower portion 6 of a block former and a curd block 7, produced by the block former, which has already been pushed to some extent from under the block former with the aid of means known per se, not shown.
  • the conveying holder 5 is disposed just under the level of the curd block 7 and has a bottom 8 adapted to move up and down.
  • a lift cylinder 9 with a stamp 10 is present, which is disposed under the conveyor track.
  • the curd block 7 can therefore be pushed onto the bottom disposed in its uppermost position, as indicated by an arrow 11.
  • guide plates 12 of which one is visible, can be arranged on opposite sides of the path of the block as viewed in the direction of displacement (arrow 11).
  • the guide plates can be stationary or travelling plates.
  • a travelling plate 13 can be used, so that during displacement the curd block is supported by guide means on three sides.
  • the bottom 8 can be moved down.
  • the block then descends gradually into the conveying holder and in doing so is guided by the walls of the conveying holder and, insofar as and as long as the block still projects above the conveying holder, by the guide plates.
  • Fig. 2 further shows the frame 14 of the conveyor track and the pawls 15 of the pawl conveyor used in this example.
  • Fig. 3 shows in a similar view to Fig. 2 the situation where a curd block 7 descends into a conveying holder 5, as indicated by an arrow 16.
  • the bottom 8 is in the lowermost position and the curd block 7 is received entirely within the conveying holder.
  • the conveying holder is now ready to be conveyed further. Whether the conveyor is in fact switched on at that time, or the conveying holder is released, can depend on the phase the transfer process at other block formers served by the same conveyor is in. According to one possible practical method of operation, before conveyance commences, there is a waiting period until at each block former a filled conveying holder is ready.
  • the curd block disposed in the conveying holder is briefly pressed.
  • This short pressing step is illustrated in Fig. 5 and can occur in a separate pressing station, indicated schematically at 40 in Fig. 1.
  • the pressing station can be provided with a press cylinder 19, as shown in Fig. 5, which is disposed above the conveying holder and which can exert the desired pressure on the curd block via a pressure plate 20 fitting into the conveying holder and bearing on the curd block 7.
  • a multiple pressing station with a number of (rows of) pressing positions can be used, the number of pressing positions being related to the number of block formers and the desired duration of pre-pressing.
  • the stability of the curd block is increased, thereby preventing damage to the curd block while it is being cut into smaller pieces prior to packaging. Also, it has been found that pre-pressing reduces the trimming losses considerably at the least. An increase of the stability can also be desirable to prevent deformation of the freshly packaged cheese without using temporary support forms of, for instance, plastic or cardboard. Also, curd blocks which have been produced shortly after a block former has been set into operation or shortly before the end of a production cycle of a block former can have a lesser stability than the curd blocks produced during the rest of the production cycle. In those cases too, a pressing step for increasing the coherence of a curd block provides advantages.
  • a common (multiple) pressing station for all block formers is shown. It is also possible, however, to arrange a separate, preferably multiple, pressing station at each block former. Optionally, a combination of a transfer station and a pressing station is possible. Similarly, a common cutting device, as shown schematically at 41 in Fig. 1, can be used. Alternatively, if several pressing stations are present, for each pressing station or for a number of pressing stations a separate associated cutting device can be present. In this respect, diverse variants will readily occur to those skilled in the art.
  • an interposed buffer conveyor 18, 18' can be used, which has a buffer function.
  • the buffer conveyor 18, 18' can, for instance, be a conveyor of the pawl, chain or apron type.
  • a plastic chain or apron conveyor can be used.
  • the blocks After the blocks have been pre-pressed in a pressing station, the blocks are removed from the conveying holders in a removal station 21 and fed to a cutting device 41. After passing a separating device 42, following the cutting device, the cut portions or cubes are fed to an automatic packaging apparatus 17.
  • the cutting device can be designed, for instance, in the manner shown in WO 93/22903.
  • Fig. 6 shows a removal station 21 arranged to remove a curd block from a conveying holder. This can be done by repeating the operations carried out in the transfer stations 3 substantially in reverse order.
  • Fig. 6 schematically shows a frame 24 of the conveyor 18, with a lift cylinder 25 under it, which is provided with a stamp 26 by which the bottom of a conveying holder with a curd block can be moved up.
  • Fig. 6 shows a curd block 7 which has already been moved up in part.
  • the removal station 21 can be provided with guide means for the curd block.
  • guide means is shown at 27 in Fig. 6. Operative between the guide means 27 is a pusher plate 29, operated by a cylinder 28, which can push a curd block over the fully lifted bottom 8 in the direction of a cutting device 41.
  • the empty conveying holders can be returned to the transfer stations 3 via a return conveyor track 34.
  • the return conveyor track first leads the conveying holders through a rinsing tunnel 35 for cleaning the conveying holders.
  • the cutting device is followed by a separating device 42 in which the smaller blocks obtained by the cutting operation can be separated from each other. If desired, it is also possible, of course, not to separate the cubes and to package them jointly.
  • the separating device 42 is followed by an automatic packaging apparatus 17, which can place the cubes in plastic bags and can evacuate the filled bags and seal them, for instance through a sealing unit. Such packaging machines are known per se and commercially available.
  • a discharge conveyor 33 (Fig. 1) is shown, which can discharge the packaged cubes to, for instance, a cheese store for further ripening.
  • curd portions not in bags but, for instance, in evacuated foil trays, in shrink film or by the so-called flow wrapping technique or the like.
  • various types of conveyors are usable. These and similar modifications are considered to fall within the scope of the invention.

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  • Life Sciences & Earth Sciences (AREA)
  • Animal Husbandry (AREA)
  • Environmental Sciences (AREA)
  • Auxiliary Devices For And Details Of Packaging Control (AREA)

Claims (29)

  1. Verfahren zur Herstellung von geschnittenen frischen Käsebruchblöcken (7), bei welchem Käsebruchblöcke unter Verwendung mindestens eines Blockformers (2) geformt, anschließend abgepackt und für die weitere Handhabung ausgegeben werden, dadurch gekennzeichnet, dass ein Käsebruchblock nach dem Verlassen eines Blockformers (2) in einer Transporthaltevorrichtung (5) platziert wird, die Transporthaltevorrichtung zu einer Pressstation (40) gebracht wird und der Käsebruchblock (7) in der Transporthaltevorrichtung in der Pressstation kurz gepresst wird, worin der Käsebruchblock anschließend weiter zu einer Entnahmestation (21) transportiert wird, wo der Käsebruchblock aus der Transporthaltevorrichtung (5) genommen wird, um anschließend einer Schneidevorrichtung (41) zugeführt zu werden.
  2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, dass die Schneidevorrichtung (41) dazu benutzt wird, um einen Käsebruchblock (7) in kleinere Blöcke zu schneiden.
  3. Verfahren nach Anspruch 2, dadurch gekennzeichnet, dass der in kleinere Blöcke geschnittene Käsebruchblock (7) nach dem Schneiden einer Trennvorrichtung (42) zum Trennen der kleineren Blöcke zugeführt wird.
  4. Verfahren nach Anspruch 3, dadurch gekennzeichnet, dass ein geschnittener Käsebruchblock (7) nach dem Verlassen der Trennvorrichtung (42) einer automatischen Verpackungsvorrichtung (17) zugeführt wird.
  5. Verfahren nach einem der vorangegangenen Ansprüche, dadurch gekennzeichnet, dass ein Käsebruchblock (7) einige Minuten lang, beispielsweise fünf Minuten lang, gepresst wird.
  6. Verfahren nach einem der vorangegangenen Ansprüche, dadurch gekennzeichnet, dass ein Druck in der Größenordnung von 120 kPa (1200 g/cm2) angewendet wird.
  7. Verfahren nach einem der vorangegangenen Ansprüche, dadurch gekennzeichnet, dass Transporthaltevorrichtungen (5) mit einem Boden (8) benutzt werden, der so ausgelegt ist, dass er sich auf und ab bewegen kann.
  8. Verfahren nach Anspruch 7, dadurch gekennzeichnet, dass, wenn ein Käsebruchblock (7) in einer Transporthaltevorrichtung (5) platziert wird, der Boden (8) der Transporthaltevorrichtung (5) zuerst in eine erhöhte Stellung mindestens in Höhe der Oberkanten der Transporthaltevorrichtung gebracht wird, dass anschließend der Käsebruchblock auf dem angehobenen Boden platziert wird und dass danach der Boden abgesenkt wird, bis sich der Käsebruchblock vollständig in der Transporthaltevorrichtung befindet.
  9. Verfahren nach Anspruch 7, dadurch gekennzeichnet, dass der Käsebruchblock (7), während er auf dem angehobenen Boden (8) platziert und abgesenkt wird, seitlich gestützt wird.
  10. Verfahren nach einem der Ansprüche 7-9, dadurch gekennzeichnet, dass ein Käsebruchblock (7) nach dem Verlassen eines Blockformers (2) vom Boden (8) einer unter dem Blockformer angeordneten Transporthaltevorrichtung direkt getragen und abgesenkt wird.
  11. Verfahren nach einem der Ansprüche 1-10, dadurch gekennzeichnet, dass ein Käsebruchblock (7), nachdem er von einem Blockformer (2) abgesenkt und abgeschnitten worden ist, unter dem Blockformer (2) wegbewegt und auf einen angehobenen Boden (8) einer vor dem Blockformer angeordneten Transporthaltevorrichtung (5) gebracht wird.
  12. Verfahren nach Anspruch 11, dadurch gekennzeichnet, dass ein Käsebruchblock, während er wegbewegt wird, auf mindestens zwei Seiten durch Führungsmittel (12) gehalten wird.
  13. Verfahren nach Anspruch 12, dadurch gekennzeichnet, dass sich die Führungsmittel (12) wenigstens teilweise längs des Käsebruchblockes (7) bewegen.
  14. Verfahren nach einem der Ansprüche 1-13, dadurch gekennzeichnet, dass ein Käsebruchblock (7) aus einer Transporthaltevorrichtung (5) in der Weise weggenommen wird, dass der Boden (8) der Transporthaltevorrichtung (5) in eine erhöhte Stellung in Höhe der Oberkanten der Transporthaltevorrichtung oder höher bewegt wird und dass danach der Käsebruchblock (7) vom angehobenen Boden (8) entfernt wird.
  15. Käseherstellungseinrichtung (1), welche mindestens einen Blockformer (2) und eine Transportbahn (4) umfasst, welche längs der (des) Blockformer(s) (2) entlang führt, dadurch gekennzeichnet, dass die Transportbahn (4) ausgelegt ist, um Transporthaltevorrichtungen (5) zu befördern, die im Betrieb einen Käsebruchblock (7) in einer Übergabestation (3) an dem (den) Blockformer(n) (2) aufnehmen und den Käsebruchblock (7) in einer Entnahmestation (21) abgeben und wobei die Transporthaltevorrichtungen (5) zwischen einer Übergabestation (3) und einer Entnahmestation (21) eine Pressstation (40) durchlaufen, wo ein Käsebruchblock (7) in einer Transporthaltevorrichtung kurz gepresst wird, und in welcher eine Schneidevorrichtung (41) vorhanden ist, welche auf die Entnahmestation (21) zum Schneiden eines Käsebruchblocks folgt.
  16. Käseherstellungseinrichtung nach Anspruch 15, dadurch gekennzeichnet, dass die Schneidevorrichtung die Käsebruchblöcke (7) in kleinere Blöcke schneidet und eine Trennvorrichtung (42) sich hinter der Schneidevorrichtung (41) befindet.
  17. Käseherstellungseinrichtung nach Anspruch 16, gekennzeichnet durch eine automatische Verpackungsvorrichtung (17), die an die Trennvorrichtung (42) anschließt.
  18. Käseherstellungseinrichtung nach einem der Ansprüche 15-17, dadurch gekennzeichnet, dass die Transportbahn an eine Rücktransportbahn (34) anschließt, welche sich von der Entnahmestation (21) bis zum von der Verpackungsvorrichtung (17) entfernt gelegenen Ende der Transportbahn erstreckt.
  19. Käseherstellungseinrichtung nach Anspruch 18, dadurch gekennzeichnet, dass die Rücktransportbahn (34) längs einer Reinigungsstation (35) verläuft.
  20. Käseherstellungseinrichtung nach einem der Ansprüche 15-19, dadurch gekennzeichnet, dass die Transporthaltevorrichtungen (5) kastenartige Haltevorrichtungen sind, die an der Oberseite offen sind und einen Boden (8) haben, der ausgelegt ist, auf und ab bewegt zu werden.
  21. Käseherstellungseinrichtung nach Anspruch 20, dadurch gekennzeichnet, dass die Übergabestation (3) und/oder die Entnahmestation (21) Hebemittel (9, 10) umfasst, um den Boden (8) einer Transporthaltevorrichtung (5) zwischen einer untersten Stellung in Höhe der unteren Kanten der Transporthaltevorrichtungen (5) und einer obersten Stellung in Höhe der Oberkanten der Transporthaltevorrichtung (5) oder höher zu bewegen.
  22. Käseherstellungseinrichtung nach Anspruch 21, dadurch gekennzeichnet, dass die Entnahmestation (21) mit einem Schiebeelement (28, 29) ausgestattet ist, um einen Käsebruchblock (7) vom Boden (8) einer in der angehobenen Stellung angeordneten Transporthaltevorrichtung (5) wegzuschieben.
  23. Käseherstellungseinrichtung nach Anspruch 21, dadurch gekennzeichnet, dass die Übergabestation (3) mit einem Schiebeelement ausgestattet ist, um einen Käsebruchblock auf einen Boden (8) einer in der angehobenen Stellung angeordneten Transporthaltevorrichtung (5) zu schieben.
  24. Käseherstellungseinrichtung nach Anspruch 22 oder 23, gekennzeichnet durch Führungsmittel (12, 13), welche einen Käsebruchblock auf mindestens zwei Seiten zumindest während des Betriebs eines Schiebeelements stützen.
  25. Käseherstellungseinrichtung nach Anspruch 24, dadurch gekennzeichnet, dass die Führungsmittel (12, 13) während der Aufwärts- oder Abwärtsbewegung eines auf dem Boden (8) einer Transporthaltevorrichtung (5) platzierten Käsebruchblockes (7) den Käsebruchblock (7) wirksam stützen, so weit er über die Transporthaltevorrichtung (5) hinaus ragt.
  26. Käseherstellungseinrichtung nach einem der vorangegangenen Ansprüche 15-22 oder 25, dadurch gekennzeichnet, dass die Übergabestation (3) unter einem Blockformer (2) angeordnet ist und dass die Transportbahn (4) so angeordnet ist, dass die Transporthaltevorrichtungen (5) unter dem Blockformer (2) hindurch führen, damit die Transporthaltevorrichtungen (5) einen sich von dem Blockformer (2) nach unten bewegenden Käsebruchblock (7) direkt aufnehmen.
  27. Käseherstellungseinrichtung nach einem der vorangegangenen Ansprüche 15-25, dadurch gekennzeichnet, dass vor jedem Blockformer (2) eine Übergabestation (3) angeordnet ist und dass Schiebemittel vorgesehen sind, welche einen von dem Blockformer (2) geformten Käsebruchblock, nachdem er abgeschnitten worden ist, in die Übergabestation (3) zu schieben.
  28. Käseherstellungseinrichtung nach einem der vorangegangenen Ansprüche 15-27, dadurch gekennzeichnet, dass die Verpackungsvorrichtung (17) für die Vakuumverpackung der geschnittenen Käsebruchblöcke (7) in Beuteln ausgelegt ist.
  29. Käseherstellungseinrichtung nach einem der vorangegangenen Ansprüche 15-27, dadurch gekennzeichnet, dass die Verpackungsvorrichtung (17) für das Verpacken der Käsebruchblöcke in eine Dünnschicht- oder Folienverpackung angeordnet ist.
EP98203852A 1997-11-18 1998-11-16 Verfahren und Vorrichtung zum Herstellen von geschnittenen Käsebruchblöcken Expired - Lifetime EP0916256B1 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
NL1007570A NL1007570C2 (nl) 1997-11-18 1997-11-18 Werkwijze en inrichting voor het produceren van gesneden verse wrongelblokken.
NL1007570 1997-11-18
US09/195,065 US6413568B1 (en) 1997-11-18 1998-11-18 Method and apparatus for producing cut fresh curd blocks

Publications (2)

Publication Number Publication Date
EP0916256A1 EP0916256A1 (de) 1999-05-19
EP0916256B1 true EP0916256B1 (de) 2003-04-02

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EP98203852A Expired - Lifetime EP0916256B1 (de) 1997-11-18 1998-11-16 Verfahren und Vorrichtung zum Herstellen von geschnittenen Käsebruchblöcken

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Country Link
US (1) US6413568B1 (de)
EP (1) EP0916256B1 (de)
AU (1) AU740268B2 (de)
NL (1) NL1007570C2 (de)
NZ (1) NZ329250A (de)
ZA (1) ZA9810513B (de)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7741438B2 (en) * 2003-06-20 2010-06-22 Wisconsin Alumni Research Foundation Methods and compositions involving endopeptidases PepO2 and PepO3
US20050031758A1 (en) * 2003-08-08 2005-02-10 Paul Scharfman Dried cheese snack and methods of making the same
US7540221B1 (en) * 2005-05-24 2009-06-02 Marchant Schmidt, Inc. Exact weight cutting and destacking system for food products
CN101189986B (zh) * 2006-11-23 2010-09-08 张碧坚 切达干酪制造系统及制造切达干酪的方法
JP2012524683A (ja) 2009-04-23 2012-10-18 東レバッテリーセパレータフィルム株式会社 熱可塑性フィルム、かかるフィルムの製造方法、およびバッテリーセパレーターフィルムとしてのかかるフィルムの使用
EP3104689A1 (de) * 2014-02-12 2016-12-21 Tetra Laval Holdings & Finance S.A. Verfahren zum verteilen von quark in einer form

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3645751A (en) * 1971-01-20 1972-02-29 Wisconsin Alumni Res Found Preparing cheese curd
DK509976A (da) * 1975-11-14 1977-05-15 K Gasbjerg Fremgangsmade og apparat til brug ved fremstilling af pressede oste
FR2542162B1 (fr) * 1983-03-09 1985-07-05 Guerin Sa Pierre Machine pour la mise en moules de pains de caille
GB8523904D0 (en) * 1985-09-27 1985-10-30 Alfa Laval Cheese Systems Packaging blocks of cheese
GB8807761D0 (en) * 1988-03-31 1988-05-05 Alfa Laval Cheese Systems Method & apparatus for producing moulded cheese blocks
US5324529A (en) * 1992-05-08 1994-06-28 Brockwell Ian P Process of and apparatus for handling green cheese

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Publication number Publication date
ZA9810513B (en) 1999-05-25
US6413568B1 (en) 2002-07-02
NZ329250A (en) 1999-05-28
AU740268B2 (en) 2001-11-01
EP0916256A1 (de) 1999-05-19
NL1007570C2 (nl) 1999-05-19
AU9241698A (en) 1999-06-10

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